Honey Citrus Glazed Pork Tenderloin
Sweetened with a tasty honey citrus glaze and roasted to perfection, this pork tenderloin will become your new go to! Serve with a side of wild rice pilaf to complete the meal.
Cut: Pork Tenderloin
Prep Time: 5 minutes
Cook Time: 40 mins
Number of Servings: 8
Ingredient
1 cup (250 mL) orange juice
1/2 cup (125 mL) cider vinegar
1/2 cup (125 mL) brown sugar
1/4 cup (60 mL) honey
2 tsp (10 mL) fresh rosemary, chopped
1 clove garlic, minced
2 - 1 lb (500 g) pork tenderloins
1 Tbsp (15 mL) canola oil
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground black pepper
Directions:
Preheat oven to 375°F (190°C).
In a small saucepan over medium-high heat, bring orange juice, cider vinegar, brown sugar, honey, rosemary and garlic to a boil. Reduce heat and allow to simmer until thickened. Remove from the heat.
Rub pork tenderloins with salt and pepper. Heat 1 Tbsp (15 mL) canola oil in a large nonstick skillet over medium-high heat. Brown the pork tenderloins evenly on all sides, about 5 minutes total.
Place pork tenderloins on a large baking sheet, brush with glaze and bake for 25 minutes or until the internal temperature of the pork reaches a safe internal temperature of 155°F (68°C).
Remove from the oven and allow to rest for 3-5 minutes to a Health Canada-recommended final internal temperature of 160°F (71°C) before slicing.
Nutritional Analysis:
YIELD:
8 servings.
SERVING SIZE:
4 oz (125 g) serving.
| Per Serving | |
|---|---|
| Calories | 200 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Cholesterol | 80 mg |
| Carbohydrates | 4 g |
| Fiber | 0 g |
| Sugars | 3 g |
| Protein | 31 g |
| Sodium | 960 mg |
| Potassium | 622 mg |
Source: SaskPork
